The peach trees in the u-pick orchard up the road from our house is picked clean but we got enough for a canner-load of canned peaches and an almost-perfect peach crumb bar. These are delicious but next time I’m going to add a half teaspoon each of cinnamon and almond extract to the peaches to give it a little extra flavor.
Of course my peaches floated. Does anyone know of a fool-proof way to make the not float? My mom says using a heavy syrup – I used a light syrup – and hot packing the peaches help. (For all you non-canners (otherwise known as “most everyone”), hot packing means you boil the peaches for a couple minutes before packing them into the jars.) They taste just as good even if they’re floating, but it’s definitely not as pretty.
PS. Like how I set up the photo so the pan is hiding the fact that the peaches are floating?
PS.2. No, I didn’t set up the photo….I wish I could take credit for that but…nope, I’m not that good.